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It might be unexpected to many readers, but I am not a fan of dal. Only a couple of types that I enjoyed, and each were made by my mother: one with lime and coconut, the other a long-simmered black lentils with cream. But now a new fast-cooking dal has joined my favorites list. And the key? Pureeing it until very smooth, then topping with baked pumpkin and addictive spiced nuts. It’s a game-changer that’s now on my regular menu.

Lime Dal with Baked Pumpkin and Chilli Cashews

Prep 15 min
Cook 30 min
Serves 2

600g pumpkin cubes, diced into 1-centimeter cubes
1 tbsp neutral or olive oil
Flaky sea salt
1 teaspoon ground cilantro
One teaspoon ground cumin
150 grams red split lentils, rinsed well
1 garlic clove, peeled
Half teaspoon turmeric powder
Lime juice from 1-2 fruits, to taste
1 teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
1 teaspoon neutral oil, or olive oil
A quarter tsp chilli flakes

Preheat the oven to 220°C (200°C fan)/425°F/mark 7. Tip the cubed squash, cooking oil, a tsp of sea salt, and the ground coriander and cumin into a baking tray big enough to hold all the vegetables in a single layer, and toss thoroughly to coat. Roast for 25 to 30 minutes, until tender and starting to catch at the edges.

At the same time, place the lentils in a big pot with 500 milliliters just-boiled water, the garlic and the turmeric spice, and heat until boiling. Partially cover, reduce the heat and cook gently, stirring occasionally, for 20-25 minutes, until the lentils have softened.

Mix the cashews, cooking oil, chilli and a big pinch of sea salt in a small baking tray. When the squash has 8 minutes left, place the nut tray in the same oven; by the time the pumpkin is done, the cashews ought to be nicely toasted.

Whisk the dal and flavor with lime juice and salt to taste. You will need a good amount of each: consider the dal as a totally neutral base (I used the juice from two limes and I hate to admit how much seasoning!). Continue tweaking and tasting until you’re satisfied with the seasoning, then add the butter.

My final step, which takes this dish to the next stage, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be perfect.

Portion the lentils between two bowls, cover with the baked pumpkin and chilli cashews, scatter over the coriander and serve hot with rice and/or breads.